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Rice Cake

Name: Rice Cake
Yield: 3 servings
Ingredients: Ground rice of 8 oz.; sifted white sugar of 8 oz.; essence of almonds, 8 drops; five eggs beaten well; the rind of a lemon grated; a little nutmeg, or cinnamon; 2 ozs. of butter

From Consult me, 1902

Serves 3

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

864Calories

27 gProtein

98 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories864 kcal

Protein27 g

Carbohydrates98 g

Fiber13 g

Sugars80 g

Total Fat61 g

Saturated Fat5.5 g

Monounsaturated Fat27 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol354 mg

Sodium124 mg

Potassium728 mg

Calcium298 mg

Iron4.6 mg

Magnesium220 mg

Phosphorus536 mg

Zinc3.5 mg

Copper0.9 mg

Manganese1.7 mg

Vitamin D1.7 mcg

Vitamin C43 mg

Vitamin A134 mcg

Vitamin E20 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.9 mg

Folate77 mcg

Choline287 mg

Caffeine0 mg

Water97 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 427. The excerpt below is the record exactly as published.

RICE CAKE. — Ground rice and sifted white sugar, of each, 8 ozs. ; essence of almonds, 8 drops ; five eggs beaten well ; the rind of a lemon grated, a little nutmeg, or cinnamon, and 2 ozs. of butter

Cook this with the app: pantry check, scaling, and the assistant.